CN113383899A - Making method of coriaria sinica mushroom noodles - Google Patents
Making method of coriaria sinica mushroom noodles Download PDFInfo
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- CN113383899A CN113383899A CN202110783199.XA CN202110783199A CN113383899A CN 113383899 A CN113383899 A CN 113383899A CN 202110783199 A CN202110783199 A CN 202110783199A CN 113383899 A CN113383899 A CN 113383899A
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- coriaria sinica
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Noodles (AREA)
Abstract
The invention discloses a preparation method of coriaria sinica maxim noodles, which mainly comprises the steps of selecting materials, baking coriaria sinica maxim, fermenting dough, crushing coriaria sinica maxim, fermenting for a mixed secondary fermentation and the like, wherein coriaria sinica maxim and noodles are organically combined, so that the noodles are full of the flavor and nutrition of coriaria sinica maxim, and the problem that the coriaria sinica maxim is difficult to store for a long time is solved, enzyme secreted by microorganisms can crack cell walls of the coriaria sinica maxim during fermentation, nutrient substances such as plant cellulose, plant protein, lecithin and the like which are not absorbable by a human body are decomposed into components which the human body can be absorbed by the human body, the utilization degree of the nutrient substances is improved, the dough has the effect generated by common fermentation in the fermentation process, the generated dense porosity ensures that the dough is higher in the fusion degree after being mixed with coriaria sinica maxim powder, the nutrient substances are permeated and interacted to generate high fusion, and the coriaria sinica cloth and the noodles are integrated in the cooking process, without segregation, thereby retaining its nutrients.
Description
Technical Field
The invention relates to the technical field of noodle foods, in particular to a preparation method of coriaria sinica linn noodles.
Background
Coriaria sinica, also known as coriaria sinica shiitake; five-kernel incense. It grows on the dry branches of coriaria sinica diels in spring and autumn. The strain is the only variety found in the genus Lentinus which grows on coriaria sinica, but is different from common lentinus edodes and the varieties cultivated artificially at present in terms of morphology, ecology or flavor. The preservation of fresh fungi is difficult, so the fresh fungi are easy to lose due to untimely shipment when being on the market, the dry fungi are troublesome to eat and not good to sell, and the coriaria sinica diels can be combined with the existing noodles, so the preservation period of coriaria sinica diels is prolonged, the sales volume problem is solved, the convenience of eating is improved, and the economic value is very high.
Disclosure of Invention
The invention aims to provide a preparation method of coriaria sinica linn noodles, which aims to solve the technical problems in the background technology.
The technical scheme of the invention is as follows:
a preparation method of coriaria sinica linn noodles comprises the following steps:
(1) selecting materials: selecting high-quality coriaria sinica and high-quality wheat flour as basic raw materials;
(2) cleaning coriaria sinica, drying in the sun to remove surface moisture, baking at 100-120 ℃ for 30-40h until the thallus is crisp;
(3) fermenting wheat flour: adding 70-80 g of old flour and 10-12g of white sugar into every 500 g of wheat flour, adding water accounting for 30% -40% of the weight of the wheat flour, uniformly mixing to form dough, putting the uniformly mixed dough into a container, sealing the container with a preservative film, and fermenting for 3-4 hours at 35-40 ℃;
(4) crushing coriaria sinica into fine powder, putting warm water with the temperature of 30-35 ℃ into a container, adding fresh yeast into the warm water according to the mass ratio of the coriaria sinica powder of 100:1-2, uniformly mixing, adding coriaria sinica powder, uniformly mixing, sealing the container with a preservative film, and fermenting at the temperature of 30-35 ℃ for 1-2 hours;
(5) mixing the fermented dough with coriaria esculenta powder according to the mass ratio of 7-9:1, placing into a fermentation room for secondary fermentation at 30-35 deg.C for 2-3h, standing for 40-50min after fermentation;
(6) and (4) forming the dough after dough leavening is finished by adopting a machine.
Further, the humidity of the fermentation room in the steps 3, 4 and 5 is controlled to be 70-80%.
Furthermore, in the step 3, soybean protein powder, yolk powder, salt and lysine in conventional proportion are added into the wheat flour.
Further, in the step 2, dough kneading is carried out by adopting a dough kneading machine, the vacuum degree is 0.05-0.1 MPa, and the dough kneading time is 15-18 min.
Further, in step 4, the coriaria sinica is crushed into fine powder of 160-180 meshes.
The invention has the advantages that:
the invention organically combines coriaria sinica and noodles, so that the noodles are full of the flavor and nutrition of coriaria sinica, and simultaneously solve the problem that coriaria sinica is difficult to store for a long time, thereby relieving the problem of post-production inventory, wherein dough and coriaria sinica powder are separately fermented for one time before production, so that enzyme secreted by microorganisms can crack cell walls of coriaria sinica during fermentation, nutrient substances such as plant cellulose, plant protein and lecithin which are not absorbable by human bodies are decomposed into components which can be absorbed by human bodies, the utilization degree of the nutrient is improved, the dough has the function generated by general fermentation in the fermentation process, the generated dense porosity ensures that the flour has higher fusion degree after being mixed with coriaria sinica powder, the nutrient substances are permeated and interacted to generate high fusion, and the coriaria sinica powder and the noodles are integrated in the cooking process, without segregation, thereby retaining its nutrients.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
(1) Selecting materials: selecting high-quality coriaria sinica and high-quality wheat flour as basic raw materials;
(2) cleaning coriaria sinica, drying in the sun to remove surface moisture, baking at 100-120 ℃ for 30-40h until the thallus is crisp;
(3) fermenting wheat flour: adding 70 g of old flour into every 500 g of wheat flour, adding soybean protein powder, yolk powder, salt, lysine and 10g of white sugar according to the conventional proportion, adding water according to 30% of the weight of the wheat flour, uniformly mixing, putting the uniformly mixed dough into a container, sealing by using a preservative film, putting the container into a fermentation room at the temperature of 35 ℃ for fermentation for 4 hours, and controlling the humidity of the fermentation room at 70%;
(4) pulverizing coriaria sinica into 160-mesh fine powder (which can be smoothly embedded into pores generated by dough to increase the fusion degree), adding 30-DEG water into a container, adding fresh yeast into the warm water according to the mass ratio of the coriaria sinica powder of 30% to 100:1, uniformly mixing, adding coriaria sinica powder, uniformly mixing, sealing the container with a preservative film, fermenting for 1h at 35 ℃, and controlling the humidity of the fermentation room at 70%;
(5) mixing the fermented dough with coriaria sinica diels powder according to a mass ratio of 7:1 (the coriaria sinica diels powder is not too large in proportion, so that the viscosity and elasticity of the dough are guaranteed), placing the mixture into a fermentation room for secondary fermentation at 30 ℃ for 2 hours, standing and standing for dough standing for 40min after the fermentation is finished, and controlling the humidity of the fermentation room at 70%;
(6) and (4) forming the dough after dough leavening is finished by adopting a machine.
Example 2:
(1) selecting materials: selecting high-quality coriaria sinica and high-quality wheat flour as basic raw materials;
(2) cleaning coriaria sinica, drying in the sun to remove surface moisture, baking at 100-120 ℃ for 30-40h until the thallus is crisp;
(3) fermenting wheat flour: adding 75 g of old flour into every 500 g of wheat flour, adding soybean protein powder, yolk powder, salt, lysine and 11g of white sugar according to a conventional proportion, adding water according to 35% of the weight of the wheat flour, mixing, kneading by a dough kneading machine, wherein the vacuum degree is 0.05-0.1 MPa, and the kneading time is 15-18min (the quantity and the density of air pockets can be increased when kneading dough in an environment with the vacuum degree, so that the subsequent fermentation is promoted, and meanwhile, the fusion degree of the dough and the coriaria sinicus powder can also be increased), putting the soft and uniform dough into a container, sealing the container by using a preservative film, putting the container into a fermentation room with the temperature of 37 ℃ for fermentation for 3.5h, and controlling the humidity of the fermentation room to be 76%;
(4) pulverizing coriaria sinica into fine powder of 170 meshes, adding warm water with the water quality of 33% of coriaria sinica powder into a container, adding fresh yeast into the warm water according to the mass ratio of the coriaria sinica powder to the warm water of 100:1.5, uniformly mixing, adding coriaria sinica powder, uniformly mixing, sealing the container with a preservative film, fermenting for 1.5h in a fermentation room with the temperature of 32 ℃, and controlling the humidity of the fermentation room to be 70%;
(5) mixing the fermented dough with coriaria sinica diels powder according to a mass ratio of 8:1, placing the mixture into a fermentation room for secondary fermentation at a fermentation temperature of 32 ℃ for 2.5 hours, standing for leavening for 45min after the fermentation is finished, and controlling the humidity of the fermentation room at 74%;
(6) and (4) forming the dough after dough leavening is finished by adopting a machine.
Example 3:
(1) selecting materials: selecting high-quality coriaria sinica and high-quality wheat flour as basic raw materials;
(2) cleaning coriaria sinica, drying in the sun to remove surface moisture, baking at 100-120 ℃ for 30-40h until the thallus is crisp;
(3) fermenting wheat flour: adding 80 g of old flour and 12g of white sugar into every 500 g of wheat flour, adding water according to 40% of the weight of the wheat flour, mixing, kneading by a dough mixer, sealing by a preservative film, fermenting for 3 hours in a fermentation room at the temperature of 40 ℃, and controlling the humidity of the fermentation room at 80%;
(4) pulverizing coriaria sinica into fine powder of 180 meshes, adding warm water of 35 ℃ into a container, adding fresh yeast into the warm water according to the mass ratio of the coriaria sinica powder of 100:2, uniformly mixing, adding coriaria sinica powder, uniformly mixing, sealing the container with a preservative film, fermenting for 2 hours in a fermentation room at the temperature of 30-35 ℃, and controlling the humidity of the fermentation room at 80%;
(5) mixing the fermented dough with coriaria sinica diels powder according to a mass ratio of 9:1, placing the mixture into a fermentation room for secondary fermentation at 30 ℃ for 3 hours, standing for leavening for 50min after fermentation is completed, and controlling the humidity of the fermentation room to be 80%;
(6) and (4) forming the dough after dough leavening is finished by adopting a machine.
According to the invention, coriaria sinica diels and the noodles are organically combined, so that the noodles are full of the flavor and nutrition of coriaria sinica diels, and the problem that coriaria sinica diels are not easy to store for a long time is solved, so that the problem of storage after delivery is relieved.
The flour dough and the coriaria sinica powder are separately fermented for one time before preparation, so that enzyme secreted by microorganisms can crack cell walls of coriaria sinica fermented, nutrient substances such as plant cellulose, plant protein, lecithin and the like which are not absorbable by human bodies are decomposed into components which can be absorbed by human bodies, the utilization degree of the nutrient substances is improved, the flour dough has the function of being generated by common fermentation in the fermentation process, the generated dense and porous flour dough enables the fusion degree of the flour dough to be higher after being mixed with the coriaria sinica powder, and the flour dough is highly fused with noodles through secondary fermentation and nutrient substance permeation interaction in the cooking process without segregation, so that the nutrient substances are retained.
The temperature and humidity of each process are strictly controlled in the manufacturing process, the yeast can obtain the optimal growth environment in the fermentation process, the fermentation is promoted, a certain amount of white sugar is added before the fermentation because the wheat flour is not easy to ferment, the yeast decomposes the white sugar during anaerobic respiration to generate carbon dioxide and water, the generated gas enables the dough to be filled with bubbles, and the fusion degree after the mixture of the flour and the subsequent coriaria esculenta powder is increased.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (5)
1. The preparation method of the coriaria sinica linn noodle is characterized by comprising the following steps:
(1) selecting materials: selecting high-quality coriaria sinica and high-quality wheat flour as basic raw materials;
(2) cleaning coriaria sinica, drying in the sun to remove surface moisture, baking at 100-120 ℃ for 30-40h until the thallus is crisp;
(3) fermenting wheat flour: adding 70-80 g of old flour and 10-12g of white sugar into every 500 g of wheat flour, adding water accounting for 30% -40% of the weight of the wheat flour, uniformly mixing to form dough, putting the uniformly mixed dough into a container, sealing the container with a preservative film, and fermenting for 3-4 hours at 35-40 ℃;
(4) crushing coriaria sinica into fine powder, putting warm water with the temperature of 30-35 ℃ into a container, adding fresh yeast into the warm water according to the mass ratio of the coriaria sinica powder of 100:1-2, uniformly mixing, adding coriaria sinica powder, uniformly mixing, sealing the container with a preservative film, and fermenting at the temperature of 30-35 ℃ for 1-2 hours;
(5) mixing the fermented dough with coriaria esculenta powder according to the mass ratio of 7-9:1, placing into a fermentation room for secondary fermentation at 30-35 deg.C for 2-3h, standing for 40-50min after fermentation;
(6) and (4) forming the dough after dough leavening is finished by adopting a machine.
2. The method for producing coriaria sinica noodles according to claim 1, wherein: and 3, controlling the humidity of the fermentation room in the steps 3, 4 and 5 to be 70-80%.
3. The method for producing coriaria sinica noodles according to claim 1, wherein: in the step 3, soybean protein powder, yolk powder, salt and lysine in conventional proportion are added into the wheat flour.
4. The method for producing coriaria sinica noodles according to claim 1, wherein: and (3) kneading dough in the step 2 by adopting a dough kneading machine, wherein the vacuum degree is 0.05-0.1 MPa, and the kneading time is 15-18 min.
5. The method for producing coriaria sinica noodles according to claim 1, wherein: in step 4, the coriaria sinica is crushed into fine powder of 160-180 meshes.
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| CN202110783199.XA CN113383899A (en) | 2021-07-12 | 2021-07-12 | Making method of coriaria sinica mushroom noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974135A (en) * | 2021-10-15 | 2022-01-28 | 杨昌艳 | Coriaria esculenta vermicelli and preparation method thereof |
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